Not everyone likes pumpkin in a pie for Thanksgiving, so how about some pumpkin pie squares? The dessert is baked in a 9-by-13-inch pan and has all the yummy flavors of pumpkin pie without having to make a traditional crust. Instead, the crust consists of flour, oatmeal, brown sugar, and butter pressed into the pan and topped with a pumpkin pie filling and pecan topping.
PUMPKIN PIE SQUARES
1 cup sifted all-purpose flour
1/2 cup quick-cooking rolled oats
1 cup firmly packed brown sugar, divided
1/2 cup (1 stick) butter
1 can (15 ounces) pumpkin (not pumpkin pie filling)
1 can (12 ounces) evaporated milk
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup chopped pecans
2 Tablespoons butter
Whipped cream for serving (optional)
1. Heat oven to 350 degrees. Combine flour, oatmeal, 1/2 cup of the brown sugar, and the stick of butter until crumbly. Press into an ungreased 9-by-134-inch pan. Bake for 15 minutes. Remove from oven and place on wire rack.
2. In a mixer bowl, combine pumpkin, evaporated milk, eggs, granulated sugar, salt, and spices; blend well. Pour into baked crust and bake for 20 minutes.
3. Combine pecans, the remaining 1/2 cup brown sugar, and 2 Tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake for 18-20 minutes or until filling is set. Cool in pan on wire rack, then refrigerate until ready to serve. Cut into 24 squares and serve with whipped cream, if desired.
Thanks for the recipe! We have 3 people. I’m making a pecan pie and a layer cake and was debating on whether I should make the pumpkin pie. Squares would be nice because they’re portable and people can just throw them in their to-go boxes (and by “people”, I mean my mom!).
Hi Anna- I have had that recipe forever! We have always liked it. And it is easier than a wedge of pie to pack up and store in containers. Have a wonderful Thanksgiving!